With the arrival of autumn, the kitchen is filled with enveloping aromas and rustic flavors. The risotto with chestnuts and sausage is a dish that captures all the magic of this season: simple to prepare, yet rich and comforting, perfect for a family dinner or a lunch with friends. The chestnuts, sweet and soft, perfectly complement the savory taste of the sausage, creating an irresistible balance. A genuine and creamy first course, ideal for warming up the cooler days with taste and simplicity. If you’re ready to bring all the warmth of autumn to the table, all that’s left is to discover the recipe and let yourself be captivated by its aroma and flavor!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Seasonality: Autumn, Winter
- Energy 511.56 (Kcal)
- Carbohydrates 78.57 (g) of which sugars 4.71 (g)
- Proteins 13.36 (g)
- Fat 14.93 (g) of which saturated 1.65 (g)of which unsaturated 1.05 (g)
- Fibers 3.94 (g)
- Sodium 786.31 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup rice
- 3.5 oz chestnuts, boiled
- 2.8 oz sausage
- 1/4 onion
- vegetable broth (or meat broth)
- 1 sprig thyme
- extra virgin olive oil
- butter
- salt
Tools
- Pan
- Frying Pan
- Small Pot
Preparation
Peel the sausage, crumble it, and place it in a non-stick frying pan without adding oil.
Brown it over high heat, then add the chestnuts cut into pieces (1).
Let it flavor for a few minutes, then turn off and set aside.
Clean the onion, chop it, and sauté it in a pan with a splash of oil.
Add the rice and toast it. Pour in the hot broth and start cooking the risotto, stirring frequently.
After 10-12 minutes, add the sausage and chestnuts (2), stir and continue cooking with the broth for another 10-15 minutes, adjusting according to the type of rice used.
At the end, turn off the stove, stir in a small knob of butter (3) and scent with a few leaves of thyme.
The risotto with chestnuts and sausage is ready, serve it onto plates and enjoy it hot. If you like, you can sprinkle with some grated parmesan cheese.
Tips and Notes
You can use chestnuts boiled, baked, or roasted. If you don’t have them already cooked, you will need to boil them in salted water for about 50 minutes, then drain them, immerse them in cold water, and peel them well.
You can omit the thyme, or replace it with chopped rosemary.
FAQ
Which variety of rice should I use?
In my case, I chose vialone nano, but carnaroli or another rice suitable for risottos will work fine too.
